Ka’u Private Reserve Medium Roast packaging

Koa Coffee Ka’u Private Reserve Medium Roast

Name: Koa Coffee Ka’u Private Reserve Medium Roast
Brand: Koa Coffee

Ka'u is the coffee region on the south side of Hawaiʻi Island, next door to Kona and above the town of Pahala on the flanks of Mauna Loa.

Shop this coffee at Koa Coffee

Last updated November 4, 2026. Confirm current stock and price at the roaster.

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What the roaster tells us.

Ka’u is the coffee region on the south side of Hawaiʻi Island, next door to Kona and above the town of Pahala on the flanks of Mauna Loa. Koa says this 100% Ka’u coffee drinks a lot like a good Central American coffee: a syrupy body, low acidity, aromas of citrus and jasmine, and brown sugar and currant with a long, spicy finish. It’s a good pick if you want Hawaiian coffee with a little more going on than classic Kona. It’s a medium roast sold in 1 lb bags.

Product details checked 2026-11-04. Roaster descriptions can change between lots. Tasting notes describe sensory impressions, not a guarantee of how your brew will taste.

Where it’s from

Hawaii, Kaʻū

RoasterKoa Coffee

OriginHawaii, Kaʻū

ProcessNot specified

RoastMedium

From farm to cup

Where it grew, how it was made, how it’s roasted.

Straight from the roaster’s listing — no guesswork added.

Step 01 · OriginGrown

Hawaii, Kaʻū

Step 02 · ProcessProcessed

Not specified

Step 03 · RoastRoasted

Medium

Before you buy

Is it right for you?

You’ll like it if…

You enjoy bright, fruity coffees.
You like delicate, floral or tea-like flavors.
You like sweet, nutty or caramel flavors.
You want a balanced, medium-roast cup that works with or without milk.

The details

Producer or farm: Koa Coffee
Bag size: 1 lb bag
Price: $80.00
Price per ounce: $5.00 per oz

From the roaster’s listing, checked November 4, 2026. Prices change.

About coffee from Kona, Hawaii

Kona coffee is grown on the slopes of the Hualālai and Mauna Loa volcanoes on Hawaii's Big Island. It's one of the few coffees grown in the US and is known for a smooth, mellow cup. Check labels carefully: under Hawaii law a "Kona blend" only needs 10% Kona coffee.

How to brew it

Starting recipes for this roast level. Adjust grind and ratio to taste; the roaster’s own guidance always wins.

Method	Coffee	Water	Grind	Water temp	Time
Pour-over Our pick	15 g	250 g	Medium-fine	93°C / 200°F	2:30–3:30
French press	30 g	500 g	Coarse	93°C / 200°F	4 minutes
Cold brew	100 g	800 g	Coarse	Cold water	12–18 hours in the fridge

The people behind this coffee

Meet Koa Coffee

Koa Coffee began as a small family business on Hawaiʻi Island in 1997 and grows its reputation on 100% Kona coffee. Its coffees have won the Gevalia Kona Coffee Cupping Competition and PCCA Coffee of the Year, and Forbes named it the Best Coffee in America in its 50 of America's Best list. Koa says its cherries are picked by hand only when fully red, and the team cups every roast before it ships. Kona coffee grows in one small district on the volcanic slopes of Hualālai and Mauna Loa and makes up less than 1% of the world's coffee, which explains the price.

All Koa Coffee coffees

Espresso starting point

Dial it in

A 1:2 dose-to-yield ratio is a common place to start. Adjust grind and taste — the roaster’s own guidance always wins.

Your dose18 g

In18g

Out36g

Time25–30s

Compare

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